Your #1 Online Baking Destination!

what's your favorite pie?Pumpkin, Apple or Pecan Fudge? they are all delicious

3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)

Save Recipe

Hi Bold Bakers!

I have 3 amazing homemade pies for you. A gorgeous traditional Pumpkin Pie. A Homemade Apple Pie with a lovely crust on top. And a decadent Pecan Fudge Pie that will blow your mind. I hope you enjoy!

3.93 from 13 votes
what's your favorite pie?Pumpkin, Apple or Pecan Fudge? they are all delicious
3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)
Author: Gemma Stafford
  • 4 Whole Eggs (whisk together)
  • 6 oz chocolate (72%), chopped
  • 1 Cup (8oz) butter
  • 2 Cup (15oz) light brown sugar
  • 6 Tbsp All-purpose flour
  • 2 Tbsp Vanilla
  • 1 Cup (6oz) Toasted pecans
  • 1 x 9” Pie shell (I used deep pie dishes)
  1. Coarsely chop the chocolate. In a microwaveable bowl or Pyrex gently melt the butter and chocolate together over a Bain Marie until the butter and chocolate has melted.
  2. Whisk in the sugar, flour, vanilla and salt.
  3. Lastly, whisk in the eggs
  4. Pour the fudge filling into the pie shell. Decorate the top with toasted pecans
  5. Bake the pie for 1 hour 5 minutes at 350oF (180oC).Take care not to overbake
  6. Leave to cool and set. Serve warm with ice cream



4.72 from 7 votes
what's your favorite pie?Pumpkin, Apple or Pecan Fudge? they are all delicious
3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)
Author: Gemma Stafford
  • 3 cooking apples (granny smith or any preferred apples for cooking)
  • 1 cup cranberries (frozen or fresh)
  • 2 teaspoons cornstarch (cornflour)
  • 4 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract (vanilla pod optional)
  • 1 x 9” Pie shell (I used deep pie dishes)
  1. Peel and chop your apples. Cut into small pieces
  2. add in your cranberries, cornstarch, brown sugar and vanilla.
  3. Mix well together
  4. Pour into your prepared pie dish.
  5. Egg wash the rim of the pastry. Top with a layer of pastry. You can get creative and cut out apples or shapes to make a beautiful pie. Egg wash the top of the pastry.
  6. Bake at 350oF (180oC) for 45-55 minutes or until golden brown.
  7. Enjoy!


4.29 from 7 votes
what's your favorite pie?Pumpkin, Apple or Pecan Fudge? they are all delicious
3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)
Author: Gemma Stafford
  • 2 eggs
  • 1 Can (15oz) tinned pumpkin puree
  • 1 Cup (8oz ) evaporated milk
  • 1/2 Cup (4oz)sugar
  • 1/2 Cup (4oz) maple syrup
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 x 9” Pie shell. (I used deep pie dishes)
  2. In a large bowl, combine the first seven ingredients and whisk until smooth. Line a 9-in. pie with pastry; trim and flute edges. Pour filling into crust.
  3. Bake at 425oF (210oC) for 15 minutes. Reduce heat to 350oF (180oC) and bake for 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
  4. Enjoy!


9 Images
Submit Your Photos
Míša Eruvië Karafiátová
Tatjana Zimre
Lorna Hitomi
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Kara on April 17, 2019 at 3:48 pm

    Can you mix pecans into the fudge or would that mess the pie up?

    • Gemma Stafford on April 18, 2019 at 3:16 am

      Hi Kara,
      I am trying to think of a reason not to, but really I cannot! Pecans, in common with walnuts are a good tender nut so that they will not cause a problem in a bake. I tend to think they are nicer when they are slightly chopped and roasted for a few minutes on a dry pan, it brings out the flavor.
      I hope this is to your taste if you try it. Do let us know,
      Gemma 🙂

      • Kara on April 25, 2019 at 7:25 pm

        How long do I toast the pecans for? I have raw ones. I couldn’t find toasted ones.

        Thank you so much for the advice!

        • Gemma Stafford on April 25, 2019 at 9:11 pm

          Bake at 350oF (180Oc) for roughly 8-10 minutes. Keep an eye on them and you will see them turn brown and then they are done.


  2. Danja on October 29, 2018 at 12:58 pm

    I think the recipe of pumpkin pie is very good, I’m going to make it tomorrow. But I have a question.

    I am making your recipe of pumpkin puree right now. And I’m using a muscat pumpkin since I don’t find sugar pumpkin in my store. And the pumpkin doesn’t even taste sweet, it taste like a watermelon without sugar. So the question is, should I double the amount of sugar in the pumpkin pie recipe?

    • Gemma Stafford on October 30, 2018 at 6:15 am

      Hi Danja,
      Pumpkins are not sweet as such. They do have natural sugars which concentrate when the pumpkin is baked. Large pumpkins tend to have more water, and be more stringy than the little ones, and really what you are looking for is a fine dense flesh. Pumpkins are a type of squash, and butternut squash works really well as a pumpkin puree, and is often used in commercial production of this.
      Do not double the sugar, all will be well,
      Gemma 🙂

  3. Paige on October 17, 2018 at 2:07 pm

    Do you need to blind bake the crust prior to pouring in the filling? Why some recipes call for blind baking?

    • Gemma Stafford on October 18, 2018 at 7:44 am

      Hi Paige,
      Pastry is often blind baked for open tarts/quiches etc. The reason for this is that the filling is often baked at a different temperature to the pastry, a quiche is a good example of this. Some tarts also have pre cooked fillings.
      A closed pie will never be blind baked.
      I hope this answers your question,
      Gemma 🙂

  4. Stacy on August 15, 2018 at 6:23 pm

    How many days can these pies be left at room temperature?

    • Gemma Stafford on August 16, 2018 at 3:07 am

      Hi Stacy,
      I would not suggest leaving any baked goods at room temperature, for a prolonged period, unless it is a cold room, and even then I would cover well and refrigerate. Romm temperature is an arbitrary thing too, in Ireland where I grew up it is rarely above 21c, but here in LA it can be 30c at times.
      The exception is cookies, which can be good in an airtight container for a time, depending on the type.
      I hope this helps, refrigerate for safety,
      Gemma 🙂

  5. Seline on June 28, 2018 at 8:05 pm

    Hi, Gemma! The recipe sounds good! I cant wait to try it. Can I substitute the evaporated milk with regular milk and the maple syrup with honey for the maple pumpkin pie? Thanks????

    • Gemma Stafford on June 28, 2018 at 9:34 pm

      Yes you can use honey for the pumpkin pie if you wish. You do kind of need the evaporated milk however. It isn’t totally them same as milk. Maybe you could use cream instead.


  6. Maryam Nour on May 8, 2018 at 1:41 am

    hi Gemma, I have a question is it possible to freeze the pie dough for ten minutes rather than placing it in the refrigerator for 30 minutes? I really want to make your apple pie for food tech at school but we have a limited time.
    hope u answer soon (before 14th of May) thank you in advance! luv u!

    • Gemma Stafford on May 8, 2018 at 4:40 am

      Hi Maryam,
      Yes, I have done this too when in a rush!
      Start with the coldest possible ingredients, and work fast, that will really help. I wish you well with your project, and hope you get to eat the results.
      Gemma 😉

      • Maryam Nour on May 8, 2018 at 6:46 pm

        thank you so much!!

  7. Muna on November 21, 2017 at 9:51 am

    I love your reicpe Gemma
    Thanks so much .

    • Gemma Stafford on November 22, 2017 at 6:19 am

      That you so much, I am glad you are apart of the community 🙂

  8. Annaowuor on July 27, 2017 at 7:40 am

    Please make a grass hopper pie

    • Gemma Stafford on July 27, 2017 at 8:12 am

      Wow! This is a delicious thing, but it generally contains alcohol, and I tend not to make this type of recipe here on BBB.
      Now, at home, for a party, I think this would be perfect, thank you for reminding me about this one,
      Gemma 🙂

  9. Michelle on April 22, 2017 at 8:50 am

    The fudge pie is amazing! It is so incredibly delicious, and everyone loved it, since it was like a mix of pie and brownies. I know you always like to do things big and bold (and I love that about you), but can you make a simple pecan pie? I really would love to know how to make one, and I know I can always trust you to provide me with the best recipes.

  10. Paige on November 19, 2016 at 8:51 pm

    Aloha from Maui Hawaii! I am making the maple pumpkin pie for thanks giving and I am excited to try it! Also I made you scones for my English grandmother and she loved your recipe so much, she said she hasn’t had a scone like that since she was back home. Thank you for sharing.

    • Gemma Stafford on November 20, 2016 at 7:45 am

      Hi Paige,
      Kevin and I just came back from your beautiful Island, where we were on holiday. It is amazing! I am happy that you are with us, and baking for your grandmother too. I hope you have a lovely Thanksgiving dinner, Gemma 🙂

  11. Anonymous on November 7, 2016 at 9:49 am

    Could you provide a recipe for the pie shell? Also, do you know any good techniques for making chestnuts.

    • Gemma Stafford on November 8, 2016 at 3:06 am

      Hi there, the recipe is here on the website. Are you serious about the chestnuts, do you mean chestnut filling? 🙂

  12. Rxdavie on October 23, 2016 at 2:44 pm

    Hello Gemma! I was wondering if I can make the pies ahead of time and freeze them? Can I defrost them an then serve?

    • Gemma Stafford on October 24, 2016 at 2:05 am

      Hi there, Yes, you can, and if you wish you can refresh in a warm oven before serving 🙂

  13. Janie on October 21, 2016 at 8:36 am

    Hi Gemma,
    I was wondering if it is possible to make 12 mini-applepies in a muffin tin instead of one big pie?! And if it is possible, do I need to modify temperature and time in the oven? Thanks 😀

    • Gemma Stafford on October 22, 2016 at 1:25 am

      Hi Janie, sure it is, and a muffin pan is perfect.
      Cut your pastry with the biggest cutter, do not overfill, seal with water, and pierce the top to allow steam to escape. you need a good hot oven for pastry, at least 200c, then these will cook in about 25 mins, check one, take it out and check the bottom, return to the oven if necessary, delicious. Always allow a fruit pie to cool a little before serving, Gemma 🙂

  14. Caroline on September 19, 2016 at 1:43 pm

    For the maple pumpkin pie, do I have to add the maple syrup?

    • Gemma Stafford on September 20, 2016 at 12:31 pm

      Hi Caroline, it is part of the recipe, but it is also the sugar, you can add honey or agave syrup if you wish, Gemma 🙂

  15. Hidy Elsaid on June 20, 2016 at 9:08 am

    Hi Gemma
    what can i use if i don’t have mable syrup for the pumpkin pie!

    • Gemma Stafford on June 20, 2016 at 10:59 am

      Hello Hidy,
      Sugar, brown sugar preferably. If you have golden syrup you can use this. Maple syrup is a natural substance, and is delicious and light, it is hard to substitute it without increasing calories,
      Gemma 🙂

  16. Lærke on December 9, 2015 at 11:34 am

    Hey Gemma
    I wanted to know if you can make the Pecan fudge as a mug cake? Thank you for some lovely recipes 😉

    • Gemma Stafford on December 9, 2015 at 6:23 pm

      Thanks for visiting my website. I will add your request to my list, stay tuned 🙂

  17. Becca on November 17, 2015 at 6:51 pm

    Very excited to try the apple pie recipe out! I’ve decided to make it completely apple, but I want to prep it for ahead of time, possibly the day before. I know I’m going to be making the pastry the day before, but could I make the pie all together and just refrigerate it and bake it off before it’s time, or would it be best to set it all up the day of? Or could I just make the filling separate and let it marinate the day before and set it all up and bake off the day of?

    • Gemma Stafford on December 2, 2015 at 4:46 pm

      Thanks for your comment, Becca. I wouldn’t recommend assembling the pie ahead of time. So you can make the filling separately and set it up and bake off the day of. Hope this helps 🙂

  18. Yaya on November 8, 2015 at 8:29 am

    Hi! I want to make the pumpkin pie and was wondering if I can make them cupcake size (mini tarts). Would the temperature be the same? how long would I have to cook them approx.?

    Thankyou for all your wonderful recipes !

    • Gemma Stafford on November 10, 2015 at 6:40 pm

      Thanks so much for visiting my website. I haven’t tried that. The baking temperature will be the same but the baking time will change. Be sure to keep an eye on them while they are in the oven. Let me know how it turns out 🙂

      • Yaya on November 11, 2015 at 5:55 am

        I tried them out! Same temperature, I only had 10 in the tin and had them 10mns at 425oF and about 20mns at 350oF 🙂 They were great and everyone loved them!

        Thank you very much for all your recipes keep up the great work and inspiration!

        • Gemma Stafford on November 11, 2015 at 5:50 pm

          Thanks so much for visiting my website, really glad you liked this recipe 🙂

  19. Chrissy on October 22, 2015 at 12:59 pm

    Would the chocolate filling for the pecan pie work well on it’s own? Could i use it as a fudgy brownie?

    • Gemma Stafford on October 27, 2015 at 6:22 pm

      Sorry, the filling won’t bake like a brownie.

  20. Cori on October 6, 2015 at 1:34 pm

    Hi Gemma! I am planning to make your Pecan Fudge Pie for a fundraiser this weekend. The recipe calls for butter and you have both 1 cup (8oz) and 4oz (1/2 cup) listed. Which is correct? Thanks!

    • Gemma Stafford on October 8, 2015 at 1:11 pm

      Thanks for your comment, Cori. Sorry for the confusion, you will need 1 cup (8oz) of butter for that recipe. Hope this helps 🙂

  21. ronalyn on October 2, 2015 at 10:15 pm

    I made this as a birthday present to my nephew and he likes it! But i replace pecan to almond nuts 🙂 Thanks for sharing this yummy recipe.greetings from Philippines!

    • Gemma Stafford on October 6, 2015 at 6:59 pm

      Yum! Thanks so much for watching 🙂

  22. Phillippa on September 13, 2015 at 6:06 am

    Today I downloaded and printed off many of your recipes ready to have ago at baking them. I am especially looking forward to making the chocolate and pecan pie along with your most recent donuts and finally your chocolate pavlova. I am looking forward to seeing what other recipes you come up with.

    Today I made an apple cake which tastes great and last week I made a cornflake tart which I used to have at school.

    • Gemma Stafford on September 14, 2015 at 7:13 pm

      Thank you so much for visiting my website. Really glad you liked this recipe 🙂

  23. oana on September 7, 2015 at 4:19 am

    Hi Gemma,
    I just discovered your recipes and I can’t wait to try them. I have one small question – how do you take out the pies from the tin, especially the pumpkin one? I am always scared about this step – with the lemon meringue or the ones that I fill after baking the crust it is not a problem but the ones that I bake together (crust and filling) it is always a big problem so I usually leave them in the tin when serving. So, I was wondering if you have any tips.
    I have already tried the tins with the removable bottom but I do not like them very much – I think they are a bit difficult when putting the crust in.

    thanks in advance,

    • Gemma Stafford on September 10, 2015 at 1:41 pm

      Thanks for your question, Oana. I would recommend just leaving our pie in the pie tin. It makes it much easier to serve and less chance for your pie crust to possibly fall apart. Hope this helps! 🙂

  24. Mia on July 23, 2015 at 4:33 pm

    Sounds yummy! My sister’s going to try to make the fudge filling with a graham cracker crust and marshmallows on top in order to make a S’mores-y pie. One question, though: how much salt for the fudge pie?

    • Gemma Stafford on July 29, 2015 at 11:32 am

      Thanks for your comment, Mia. You won’t need salt for the fudge pie recipe 🙂

      • Angel on December 24, 2015 at 11:50 am

        Hi, Gemma! Your ingredients section doesn’t call for salt, but in the directions you say to add salt, so I think that may be confusing to some 🙂 I’m making this pie today for Christmas eve dinner!

        • Gemma Stafford on December 24, 2015 at 4:16 pm

          Oh sorry. I’ll fix that. add in salt for sure 🙂

  25. Mrs. K on July 16, 2015 at 12:22 am

    I absolutely love your pastry recipe Gemma. It has become my new “go to”. Thanks so much for sharing.

    • Gemma Stafford on July 17, 2015 at 3:43 pm

      that’s so great. I’m delighted. Check out my pop tarts. i used the same pastry and have some fun fillings for them. P.S try this fudge pie.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This